Pulled pork mac and cheese combines two of my favorite meals into one.

Our favorite homemade mac and cheese recipe gets a meaty makeover with scoops of zesty pulled pork baked right on top.

Say hello to a new family favorite!

taking a spoonful of Pulled Pork Mac and Cheese

Pulled Pork Mac and Cheese

Perfect for any potluck or family gathering, this bbq pork mac and cheese is loved by everyone!

  • This tasty two-in-one twist combines two favorite comfort foods for a deliciously cheesy meal!
  • Make ahead up to a day ahead and chill until ready to reheat (see recipe notes).
  • Cook this crowd-pleasing recipe on game day, movie night, or kid sleepovers!
  • Spice it up, jazz it up, or keep it simple with a side of crunchy coleslaw!
butter , onion powder , mustard powder , parmesan , macaroni , milk , bbq sauce , flour , macaroni , cheese , pulled pork , broth , parmesan with labels to make Pulled Pork Mac and Cheese

Ingredients for Pulled Pork Mac & Cheese

  • Pasta – Any medium-sized dry pasta will work; choose tubular shapes like elbow, ziti, or penne to soak up the cheesy sauce.
  • Cheese – This is a 3-cheese mac and cheese. You can mix and match the cheeses, but be sure that at least one has a rich, bold flavor like sharp cheddar. Gouda or Colby jack are great choices.
  • Sauce – This recipe starts with a white sauce made with a roux (which is butter and flour) to thicken it. Milk adds a creamy base while broth adds flavor.
  • Pulled Pork – To keep this recipe fast, I use prepared (or leftover) pulled pork mixed with my favorite BBQ sauce. You can also use your favorite pulled pork recipe for topping this mac and cheese (try the Instant Pot or slow cooker).

Variations

  • Buy your favorite BBQ sauce or make your own.
  • Spice it up with chopped green chilis, jalapenos, or red pepper flakes.

How to Make Pulled Pork Mac and Cheese

  1. Cook and drain pasta.
  2. Prepare the homemade cheese sauce (recipe below).
  3. Combine the pasta and cheese sauce in a 9×13-inch baking dish.
  4. Top with pulled pork and remaining cheese, and drizzle with BBQ sauce. Bake until bubbly.

Storing Leftovers

Leftover pulled pork mac and cheese can be kept in an airtight container in the refrigerator for up to 4 days and frozen in zippered bags for up to a month.

Reheat in the microwave or stovetop with a little milk to loosen the sauce.

Mac and Cheese Faves

Did your family love this recipe? Be sure to leave a rating and a comment below!

taking a spoonful of Pulled Pork Mac and Cheese
5 from 4 votes↑ Click stars to rate now!
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Pulled Pork Mac and Cheese

Creamy, cheesy, and loaded with zesty pulled pork, this mac and cheese is the ultimate comfort food to feed a crowd!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
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Ingredients  

  • 1 pound elbow macaroni or short pasta, approx 3 cups dry pasta
  • cup butter
  • cup all purpose flour
  • 1 ¾ cups whole milk
  • 1 ½ cups chicken broth
  • 1 ½ teaspoons dry mustard powder
  • 1 teaspoon salt
  • ¾ teaspoon black pepper
  • ½ teaspoon onion powder
  • 3 cups shredded sharp cheddar cheese 12oz, divided
  • 1 ½ cups shredded pepper jack cheese 6oz
  • ½ cup shredded parmesan cheese
  • 3 cups prepared pulled pork
  • ½ cup barbecue sauce
  • green onions and cilantro for garnish optional

Instructions 

  • Preheat the oven to 425°F. Grease a 9×13-inch baking dish.
  • Bring a large pot of salted water to a boil. Add the elbows and cook al dente according to package instructions. Drain well and do not rinse.
  • Melt the butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, while stirring.
  • Gradually add the milk and broth, a bit at a time, and whisk until smooth after each addition. Add dry mustard, salt, pepper, and onion powder. Bring the sauce to a boil and let boil for 1 minute until thickened.
  • Remove from the heat and whisk in 2 cups of cheddar cheese, pepper jack, and parmesan cheese.
  • Stir in the elbow macaroni, transfer to the prepared baking dish, and spread into an even layer.
  • Gently top the macaroni with pulled pork. Sprinkle the remaining cheese on top and drizzle with bbq sauce.
  • Bake 15 to 17 minutes or until hot and bubbly. Serve with additional barbecue sauce to taste.

Notes

If desired, ½ cup of bbq sauce can be stirred into the pork before topping the mac and cheese.
Leftovers can be stored in a covered container in the fridge for up to 4 days. 
5 from 4 votes

Nutrition Information

Calories: 796 | Carbohydrates: 74g | Protein: 39g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 1756mg | Potassium: 328mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1149IU | Vitamin C: 2mg | Calcium: 666mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Dinner, Entree, Pasta, Pork
Cuisine American
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Pulled Pork Mac and Cheese in the dish and plated with a title

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. This was terrific! Everyone enjoyed it, had seconds and my daughters boyfriend asked me to send the recipe to his mom!! It’s a keeper and so easy. I used premade pork from the store and added extra BBQ sauce and crispy fried onions on top! Delicious! Thank you for good recipes a regular cook can make!’5 stars

    1. So happy to hear everyone enjoyed it! That’s a great shortcut, Karen! Thank you for sharing.

  2. Definitely going to try this one, the next time I make pulled pork. Was glad to see that you could mix BBQ sauce into the pork BEFORE topping the mac & cheese. I MAKE my pulled pork that way! Lots of onions, a 1:1 BBQ sauce:water mix, and a very sloooow oven roasted pork loin. The resultant sauce is great over rice, drizzled with soy sauce, with the pork stirred in. Nirvana! Thanks for this recipe…I’m excited to try it.